Friday, September 30, 2016

Just a few months ago, making something like apple fritters
would have seemed crazy, but this time of the year, it makes perfect sense.
Whether it makes perfect sense to spend the extra time and effort cooking the
apple pieces before adding them to the batter, is something you’ll have to
decide.

I didn’t think I liked apple fritters, but turns out I
just don’t like chunks of almost raw apple, surrounded by a doughnut. Maybe I’ve
just been going to the wrong shops, but I’ve never enjoyed the texture, and
always wanted to try them with cooked apples.

For all I know, this is sacrilege to apple fritter purists,
if there is such a thing, but it sure worked for me. I also like to use
sparkling apple cider, instead of the usual milk, or regular cider. I’m not
sure how much lighter it really makes them, but it seems to help. I really hope
you give these a try soon. Enjoy!

Ingredients for about 16 small apple fritters:

2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch
pieces

way back in high school one of the courses was running the lunchroom, which doubled as a professional cooking class of sorts. when we made apple fritters we just cored an apple, sliced it horizontally, dipped in a simple batter, and fried them; afterwards dipping them in cinnamon and sugar. I mention high school because I was high as a kite that day and ended up eating half of them; grade ten's weren't allowed to cook for anyone but ourselves.

Speaking of frying, have you tried those handheld infrared thermometers? You point it at an object and obtain surface temperature. Perhaps you'd care to experiment with one and give us your comments for the amateur cook. I've been using one and I find it very helpful, especially for any frying where accuracy of temp is especially important.

well I just saw your video toady and tried this out. I followed your recipe to the letter except for the sparkling apple cider. Couldn't find any so I substituted Manzanita SOL. It is an apple soda. They came out great! First batch got a little dark but man are they crispy on the outside and soft on the inside. Great Recipe cant wait to try them again.

well I just saw your video toady and tried this out. I followed your recipe to the letter except for the sparkling apple cider. Couldn't find any so I substituted Manzanita SOL. It is an apple soda. They came out great! First batch got a little dark but man are they crispy on the outside and soft on the inside. Great Recipe cant wait to try them again.

I noticed you used a non-alcoholic sparkling cider. Do you suppose a carbonated hard cider would adversely affect the taste? (I've always been of the school of thought that if I can't cop a little buzz whilst deep frying, why bother...?)

@spfxYou can google it, but I think the general rule of thumb is for every tblsp of fresh, use 1/3 tbsp ground and vice versa,If it asks for 1 tsp dried, use 3 tsp fresh.Hope I got that right, google it, its all over the web.I know for sure 1 Tbsp = 3 tsp.

So I'm in Armenia, where sparkling apple cider is not a thing (sad, but bacon is also not a thing and I have to pick what to be upset about). In fact, despite the abundance of apples, neither are apple cider or apple donuts. But we do have apple vinegar. So I substituted some of the baking powder for baking soda and used milk with a little vinegar for the liquid. The crumb was moist and fluffy and donut-like. Highly recommended.

Dear Chef John, I enjoyed these fritters but was unable to achieve the viscosity you did with the drizzle :3 any idea what I'm doing wrong? I used about 2 tbsp of icing sugar, a tsp of cinnamon, and about a tbsp of apple juice... I may be mentally challenged, but I can't seem to get it after a couple attempts...

I just made these fritters, following your recipe. (But I didn't drizzle on the icing.)They are delicious.However, I mixed (ordinary) cider vinegar with Pellegrino. I've learned that any carbonated liquid added to batter will create a fine fluff.I'm going to add shredded coconut next time.Thanks a lot!Next I'll try the apple turnovers.